Friday, January 19, 2007

Nutella Ravioli Cookies from Peabody

When I saw these cookies on Peabody's site, I KNEW that I had to make them for my brother. He is very picky about the sweets he eats...not because he doesn't want sweets but is just picky in general. He really likes sugar cookies and also likes Nutella. Combine the two and you MUST have a winner. When we went to World Market I picked up a jar of Nutella because they had it for less than the grocery store.
Well, I made the cookies when I got back from Christmas break and sent them with Philip to school. He recently e-mailed me and said that they were really good but could use more Nutella. SO, I'll make these again with MORE Nutella in them.
This is the recipe that Peabody used for the base. I changed it a little so that I wouldn't have too much dough.

Sugar Cookie Dough
2 cups powdered sugar
2 sticks (1 cup) unsalted butter, softened
2 eggs
1.5 teaspoons vanilla extract
3 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar

1. Cream the powdered sugar and butter for at least 3 minutes. Add the eggs one at a time and scrape down the bowl after each egg. Add vanilla and mix for 2 more minutes. The times are important as you want the sugar to "dissolve" and give you a smooth dough.
2. Mix in the flour, baking soda and cream of tartar while mixer is on slow speed. Mix till you have a smooth dough. Chill for at least 4 hours before rolling out. Use this dough for anything calling for sugar cookie dough. Following is the Nutella cookie recipe.
Nutella Ravioli Cookies
1 (18 ounce) package of refrigerated sugar cookie dough(for the time challenged) or 18 ounces (I used the entire recipe typed above) fresh sugar cookie dough
1/2 cup Nutella spread
3 TBSP white chocolate chips
3 TBSP chocolate chips

Preheat oven to 350°F

Roll out chilled cookie dough to about a 1/4 inchthickness. Using a cookie cutter or a glass dipped in flour, cut out rounds. I used a glass.

Peabody suggests using a piping bag or plastic bag with the end snipped off to pipe about 1/2 teaspoon of Nutella into the center of each round. I just pushed the Nutella directly off of the spoon onto the dough. This was definitely messier but it worked.

Fold rounds over to create half moon shapes and gently seal edges. Place the cookies on an ungreased cookie sheet and bake for 9-10 minutes or until slightly golden. Immediately put on cooling racks and allow to cool completely. When the cookies are completely cooled, melt chocolate chips in microwave (about 1 minute.). Remove and using a fork, drizzle chocolate over cookies. Repeat this with the white chocolate chips. I tried this put couldn't get the chocolate to drizzle, so I just spread it the best that I could. Philip liked the ones with white choclate the best.



8 comments:

veuveclicquot said...

Holy moly. Nutella as filling in cookies!!! Yum yum yum. Problem with nutella, baking and me is that I end up eating the nutella (straight out of the jar) before I can bake anything with it! :)

Harmonia said...

oh...these look interesting.

Hope all is well!

peabody said...

Glad they worked out!

Glenna said...

mmmmmmmmmmmmmmm....very pretty and yummy looking! How can you go worng with sugar cookies and nutella, right?

Claire said...

VC - Nutella is good out of the jar but I don't normally buy it and am not a huge chocolate person, so not a big problem for me. The cookies were VERy good

Harmonia - They are fun!

Peabody - Yes! Thanks for your ideas!

Glenna - They are delicious...try sometime.

Rachel Laudier said...

Thanks Claire- you've inspired me to make a similar version tonight for dessert at our "24" party. I am not a big fan of the show but my fiance and friends are so I stay in the kitchen and bring them their dinner so they don't miss a minute of Jack Bauer!

God bless!
Rachel
rachellaudier.blogspot.com

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